(from left) : Martell VSOP Sour, Dark Plum Crusta, A little sazerac variation, and Martell VSOP Float. Martell Pure Gourmet dinner featuring chef Ryan Clift from world-acclaimed Tippling Club in Singapore on Oct 29,2013.
MARTELL, founded in 1715, has always had close links to food and developed its culture of flavour and defined the base for the perfect Martell gastronomy.
Out of this culture and passion, Pure Gourmet was born, derived from Martell’s philosophy in creating Cognac by the purest means — from its precise choice of curs (vineyard), eaux-de-vie filtered of lees (the process), distillation of clear wines only, then the ageing process in fine-grain oak barrels.
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